Job Overview
Compensation
Type:
Salary
Rate:
Range $54,400.00 - $73,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
employee training
performance bonuses
Job Description
The hiring establishment is a professional culinary operation that focuses on delivering high-quality food service in an efficient and profitable manner. With a commitment to excellence in hospitality and food production, the company prides itself on maintaining high standards of nutrition and sanitation while emphasizing cost control and effective resource utilization. Whether operating in a restaurant, hotel, or catering environment, this company values teamwork, culinary innovation, and customer satisfaction to create memorable dining experiences for its guests.
This particular role is a key leadership position within the culinary team, responsible for coordinating the activities and training of chefs, coo... Show More
This particular role is a key leadership position within the culinary team, responsible for coordinating the activities and training of chefs, coo... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in food service management or culinary supervision
- Ability to work under pressure in a fast-paced environment
- Strong problem-solving skills
- Availability to work flexible hours including weekends and holidays
- Physical ability to stand for long periods
- Knowledge of food safety regulations
- Supervisory experience
Job Qualifications
- Experience in supervising kitchen staff
- Knowledge of food preparation and sanitation standards
- Ability to plan menus and manage food costs
- Strong leadership and organizational skills
- Experience in recipe development and menu pricing
- Familiarity with nutrition standards and food safety regulations
- Excellent communication and training skills
Job Duties
- Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu
- Estimate food consumption and purchase or requisition foodstuffs and kitchen supplies
- Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
- Direct food apportionment policy to control costs
- Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production
- Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
- Test cooked foods by tasting and smelling them
- Devise special dishes and develop recipes
- Familiarize newly hired chefs and cooks with practices of kitchen and oversee training of cook apprentices
- Establish and enforce nutrition and sanitation standards for restaurant
- Achieve budget goals given for weekly food and labor costs as directed from corporate office
- Attend required trainings and meetings
- Deliver an exceptional experience through outstanding hospitality and food service to the guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: